You are here

Korean-Style Steak & Lettuce Wraps

Korean-Style Steak & Lettuce Wraps

Nutrition Facts
  • cal. (kcal) 199
Korean-Style Steak & Lettuce Wraps
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 9

Ingredients

  • 1 pound flank steak
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup diced peeled cucumber
  • 6 cherry tomatoes, halved
  • 1/4 cup thinly sliced shallot
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon crushed red pepper
  • 1 head Bibb lettuce, leaves separated

Directions

  1. Preheat grill to medium-high.
  2. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
  3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."
  4. Tips: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
  5. MAKE AHEAD TIP: The steak mixture will keep, covered, in the refrigerator for up to 1 day.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 199 cal., 7 g total fat (3 g sat. fat), 45 mg chol., 465 mg sodium, 9 g carb. (1 g fiber), 24 g pro.

Love it? Share now!

Comments

Loading comments...